Boston Cream Angel Cake

1. 1

   In a large bowl, whisk 2 cups milk and the pudding mix for 2 minutes.

2. 2

   Let stand for 2 minutes or until soft set.

3. 3

   Split cake into three horizontal layers; place bottom layer on a serving plate.

4. 4

   Spread half the pudding on this layer; repeat layers.

5. 5

   Put top layer on and then cover and refrigerate till set.

6. 6

   In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.

7. 7

   Drizzle over cake, allowing it to drip down the sides.

8. 8

   Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.